About two weeks ago, for my previous What’s for Dinner Wednesday post, I showed a recipe that Elizabeth had found in a Cook’s Country Magazine for 30 Minute Meatloaf Burgers.
At the time that Liz chose that recipe, we were at the end of our two weeks of meals, which meant we’d be menu planning again soon afterwards for the next two weeks of meals.
Liz was on top of it. She and her dad poured through her selection of recipes hoping to find one that everyone would like at least one part of, if not all of. Pasta is a pretty easy choice. Everyone likes pasta, even if they don’t like what’s on it. Therefore, she chose a 30 minute meal called Spaghetti with Summer Vegetable Sauce.
It was so delicious, and seeing the veggies simmering on the stove while Liz and Don were cooking together really made me long for summer. This meal was wonderful and Liz did a great job choosing another quick and easy meal. I know she’s got at least one more on deck for a future week.
I’m getting a bit spoiled…
Here’s the recipe for you, just as it appears in the Cook’s Country Magazine.
3 tablespoons unsalted butter (We use I Can’t Believe It’s Not Butter.)
1 onion, chopped
1 large summer squash, halved lengthwise and sliced thin
1 large zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
1/2 cup dry white wine
Salt and pepper
1 pound spaghetti (We used linguine.)
6 tablespoons basil pesto (We made our own.)
1.) Bring four quarts of water to a boil in large pot. Melt butter in 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in squash and zucchini and cook until softened, about five minutes. Stir in squash and zucchini and cook until softened, three to five minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, wine, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid is reduced by half, about two minutes. Season with salt and pepper to taste; cover and keep warm.
2) Meanwhile, add pasta and one tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Toss vegetable mixture and pesto with pasta, adding reserved pasta water as needed. Serve.
Test kitchen note: Serve with grated Parmesan cheese.